Unlocking a whole host of new flavours, colours, textures and health benefits, the traditions of fermentation have garnered many new fans across the world recently. But if you're not one of them, here's the perfect place to start.

Sydney's Holly Davis, an avid fermenter and founder of the city's Iku Wholefoods chain, has compiled her top fermenting tips and recipes into her new book Ferment - with many of the dishes as straightforward as the book's title.

“It never ceases to amaze me that a simple ingredient can be transformed into something far more delicious, nutritious and complex-tasting with the power to enhance my wellbeing,” Davis tells SBS.